Easy seedai recipe with Maida - This is really an easy recipe that can be made with less effort, with step by step pictures.

I love the authentic uppu seedai recipe that we always make for its unique flavor. But always fascinated by the store bought seedais like we get in adyar ananda bhavan or from other snack shops. They are whiter and ‘soft’ crisp than we make at home. So when I was breaking my head for what to try new for this year’s Gokulashtami 2013, my SIL(Anu) told this recipe, that her hubby making for past 4 years. When she told the recipe and method, it was too easy and I wanted to try it out. It came out very nice and golden crisp. So thought of posting as Krishna jayanthi is nearing. My SIL said this seedai have never burst so far. So this is a no burst seedai . Anyways, I was so precautionary when I was frying the seedais and recommend to do the same when you try too.

Method

In a clean white cloth, make a bag and steam it for 15 mins by keeping over the idli plate in a idli pot or if you know any other method, you can follow that too. But make sure the flour is cooked well properly. Otherwise there are chances of bursting.

Once it warm enough to handle, break it roughly and after completely cooled down, grind in mixie without any lumps.

In a bowl, mix the flour and other ingredients (except oil) using water, make a smooth dough. It should be non sticky, make sure not to add excess water.

Roll gently into seedais without applying much pressure. If you want you can prick all the seedais with tooth pick. Heat oil and fry the seedais in medium flame for 8 to 10 mins. You can cook in high flame towards the end to bring the golden colour. Drain over paper towel. WARNING : Be at safe distance for precautionary measure anyways!

Notes

You can add a tbsp of roasted urad dal flour to this recipe.

This seedai takes long time to cook. So cook in medium flame as mentioned.

As you drain the seedai, it may be soft but as it cools, it will become crisp.

You can fry the seedais in 2 batches.

Coconut oil or coconut adds a of flavour to the seedai.

Do not add butter more than mentioned, otherwise it may become soggy.

After you make the dough, make the seedais immediately, dont let it dry as it will make the seedais surface with white dots. So keep covered all the times.

Cool completely before storing in air tight container. Tastes best from the next day!

Take out the seedais when it starts turning golden , otherwise it will give burnt smell. My pics look more in contrast due to settings, but looks more lighter in shade than in pics.

Heard about this recipe..thanks for the stepwise pictures! //My pics look more in contrast due to settings, but looks more lighter in shade than in pics.//Yup..I was a bit curious about the pictures! :)

I was searching for some recipes for Gokulashatmi and came across your site. I tried this recipe and it came out really well. It was crispy and tasty. I substituted jeera with ajiwain. Thanks for an easy and tasty recipe.

Raks,tried tis..but still the center portion is soft :(.. i didnt alter any ingredients,i don knw wat went wrong!I've tried many of ur recipes,each time i got best results,but only tis time i failed...

Raks I tried this for shri jayanthi this time.The first two batches came out well but after that the seedais started disintegrating in oil dont know why.I used the same proportions as mentioned by you.